Apple Pecan Spice Cake
A delightful cake combining the heartwarming flavors of apples and nuts with the coziness of spice—perfect for family gatherings or a warm treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Makes the base of the cake.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon Adds warmth and flavor.
- 1 tsp ground nutmeg Enhances the spice profile.
Wet Ingredients
- 1 cup granulated sugar Sweetens the cake.
- 1/2 cup packed brown sugar Adds moisture and richness.
- 3 large eggs Provides structure.
- 1 cup vegetable oil Can substitute with melted butter.
- 2 tsp vanilla extract For added flavor.
Mix-ins
- 2 cups peeled and diced apples About 2 large apples.
- 1 cup chopped pecans Adds crunch and nuttiness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the granulated sugar and brown sugar until light and fluffy, then add the eggs one at a time, mixing well.
- Slowly drizzle in the vegetable oil and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
- Gently fold in the diced apples and chopped pecans.
Baking
- Pour the batter into a greased 9×13-inch baking pan and bake for about 40-45 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
- Slice up the cake and enjoy it warm or let it cool completely before storing.
Notes
For apple selection, Granny Smith and Honeycrisp work beautifully. This cake pairs well with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.